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CARAMEL COLOR
Common/vernacular names:Burnt sugar col-
oring, caramel, caramel color.
GENERAL DESCRIPTION
Caramel color was initially produced by
heating sugar in an open pan. Later, various
sugar sources were used (corn syrup, malt
syrup, molasses, invert sugar, etc.) with
small amounts of ammonia or ammonium
salts under controlled temperature and pres-
sure until the sweet taste was destroyed and
the desired color was obtained. Small quan-
tities of mineral acids, bases, or salts were
also added during heating. Currently, the use
of sugars has largely been replaced with
starch hydrosylates reacted with ammonia
and/or sulfite compounds in pressurized re-
action vessels raised from an initial 50–70
to about 0, until the desired color is
achieved. After cooling, the resulting prod-
uct is usually a thick dark reddish-brown to
brown-black viscous liquid or hygroscopic
powder.1,2
Caramel color has four classes, known as
caramel colors I, II, III, and IV. End use,
manufacturing process, physical and chemical
properties differ among them, and the classes
are primarily based on the use of ammonium
compounds, sulfite compound or both types
of reactants in their manufacture.^3 However,
the preparation of caramel colors I and II also
requires the use of salts, alkalis, and food-
grade acids.^1 Having different colloidal char-
acteristics, tinctorial strengths, and varying
acidic pHs, each color has preferred uses as
colorant that is reflected in their synonyms:
Caramel color I (spirit caramel); caramel color
II (process caramel); caramel color III (beer
caramel); and caramel color IV (soft-drink
caramel).^2 About 70% of all caramel color
used worldwide is caramel color IV that is
made using both ammonium and sulfite com-
pounds as reactants.^4
Caramel for flavoring is prepared by heat-
ing milk and sugar; it is heated to a much
lesser degree than caramel color and has a
136 Caramel color
